Gold Medal Classroom

Apr 1, 2020, 2:21

CAFÉ Founder Named Chef Educator of the Year

Tuesday, 04 May 2010 15:29

By Brent T. Frei

food3_may10Mary Petersen, pioneer in creating learning opportunities for foodservice educators, is honored for her achievements by Cordon d’Or – Gold Ribbon.

Mary Petersen, founder and executive director of the Center for the Advancement of Foodservice Education (CAFÉ), has been named Chef Educator of the Year in the 2009-2010 Cordon d’Or - Gold Ribbon Annual International “Cookbooks & Culinary Arts” Culinary Academy Awards.

Noreen Kinney, founder and president of the St. Petersburg, Fla.-based Cordon d’Or - Gold Ribbon Culinary Academy Awards—The Accolade of the 21st Century, honored Petersen and recipients of other award categories at a reception and dinner sponsored by the Florida Restaurant & Lodging Association on April 30 at the Don CeSar Resort in St. Pete Beach.

Who Will Be 2010’s ACF Chef Educator of the Year?

Tuesday, 04 May 2010 15:24

food2_may10Regional winners to vie for ACF’s national title in Anaheim in August.

The regional conferences of the American Culinary Federation are concluded for another year, and now, four regional winners of ACF’s Chef Educator of the Year Award will compete for the national title at ACF’s 2010 National Convention in Anaheim, Calif., Aug. 2-5. Candidates will each give a lecture/demonstration before a panel of judges, who will decide the winner.

Incorporating Mediterranean Produce on U.S. Menus

Tuesday, 04 May 2010 15:19

By Eric Stein, M.S., R.D.

food1_may10Tis the season for incorporating a wealth of Mediterranean-origin fruits and vegetables in menu development.

The spring season brings a major increase in the variety of fresh fruits and vegetables to markets around the country. Some examples of produce that come into harvest in the spring include artichokes, cardoons, citrus, fennel, an assortment of greens and lettuces, spring onions and an array of different herbs. While many of these items are common on restaurant menus in the United States, throughout a variety of cuisines, they also share a common trait that most are also used extensively in the Mediterranean diet.

Essentials of Wine Pairing

Tuesday, 04 May 2010 15:17

By Edward Korry, CWE, CSS

Here’s what every wine server should know.

Service involves more than the step-by-step procedures of opening and pouring wine correctly; it includes suggesting wines that not only pair with the food being ordered, but also that guests will enjoy. That requires knowledge of how food and wines interact with each other so that both either taste the way their creators intended or are enhanced and includes being able to help quests with their selection.

Chefs Speak Out: From Homelessness to Hope

Tuesday, 04 May 2010 15:14

By Brent T. Frei

chef_may10DC Central Kitchen’s Linda Vogler—who will present at CAFÉ’s upcoming Leadership Conference—helps transform despair into triumph for adult learners through food and service.

Chef Linda Vogler, culinary coordinator at DC Central Kitchen in Washington, D.C., trains people in the culinary arts who are otherwise challenged at finding meaningful employment. For her work, Vogler received Women Chefs & Restaurateurs’ 2009 Community Service Award honoring her contributions that have made a strong impact on the lives of others.